Winter is approaching, but the cold has arrived! And, to help you prepare hot meals without breaking the bank, the Guide has compiled a list of 5 recipes for cheap soups and broths. Next, you will see practical and easy options that even those who have never taken risks in the kitchen can do!
Prepared? Don’t wait another minute to taste and approve our delicious recipes! So, take a look below and separate the ingredients already to get your hands dirty and make these cheap soup and broth recipes:
tomato soup with eggs
Time: 1 hour
Performance: 6 servings
Difficulty: easy
ingredients
- 2 tablespoons of olive oil
- 1 slice of Calabrian sausage, diced
- 1 chopped onion
- 4 crushed cloves of garlic
- 3 tablespoons of tomato paste
- 2 cans of peeled tomatoes with broth
- 1 vegetable stock cube
- 1.5 liters of water
- Salt, pepper and chopped parsley to taste
- 1 cup diced mozzarella
- 6 eggs
Method of preparation
In a skillet, over medium heat, heat the oil and fry the sausage until golden brown. Add the onion, garlic and sauté for 3 minutes. Add the extract and sauté for 3 minutes. Add the peeled tomato and sauté for 5 minutes. Add the vegetable broth, water and cook for 10 minutes over low heat, after boiling. Season with salt, pepper, green smell, let it cool and mix the mozzarella. Transfer to individual refractory bowls and place in a mold. Make a small hole in the center of the soup and carefully break an egg into each bowl. Sprinkle with salt and bake in a preheated medium oven for 10 minutes or until the egg is lightly cooked. Sprinkle with parsley and serve immediately.
Bean broth with peppers
Time: 1 hour
Performance: 14 servings
Difficulty: easy
ingredients
- 1 kg of black or red beans
- 1 bay leaf
- 2 tablespoons of oil
- 1 large onion, chopped
- 2 minced garlic cloves
- 2 skinless Calabrian sausages, cut into cubes
- 1 red pepper, diced
- Salt, pepper, cumin and chopped parsley to taste
Method of preparation
Place the beans in a pressure cooker, cover with water, add the bay leaf, cover and cook for 30 minutes after the pressure has started. Switch off, let the pressure naturally release and set aside. In a pan heat the oil and sauté the onion, garlic, sausage and pepper until golden brown. Blend the beans in a blender until smooth and pour into the sauté. Season with salt, pepper and cumin to taste. Cook for 15 minutes over low heat and add more water if necessary. Sprinkle with parsley and serve.
Chicken cassava soup
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
ingredients
- 1 kg of cassava, diced
- 1 vegetable stock cube
- 2 liters of water
- 2 tablespoons of oil
- 1 clove of crushed garlic
- 2 cups leek (sliced)
- 2 bay leaves
- 1/2 cup chives (chopped)
- 2 cups cooked and shredded chicken breast
- Salt and black pepper to taste
- 1 cup of fresh cream (milk)
- 1/2 cup grated mozzarella
Method of preparation
In a pan, cook the cassava with the vegetable broth and water until soft. Blend the water in a blender and set aside. In a pan, heat the oil over medium heat and fry the garlic, leeks and bay leaf for 3 minutes. Cover with water and add the beaten cassava and chicken. Season with salt, pepper and cook for 10 minutes. Turn off the heat and stir in the cream. Finally sprinkle with grated mozzarella, chives and serve.
5 inexpensive recipes for soups and broths
Pumpkin broth with chicken
Time: 40 min
Performance: 5 servings
Difficulty: easy
ingredients
- 600 g pumpkin, cleaned and chopped
- 2 cups of water (tea)
- 3 sprigs of parsley
- 1 chopped onion
- 2 tablespoons of wheat flour
- 1 liter + 1 tablespoon of milk
- 4 tablespoons of olive oil
- 2 cups of cooked and shredded chicken
- Salt and black pepper to taste
- 1/2 tablespoon of cornstarch
- Chopped green chilli for sprinkling
Method of preparation
Place a skillet over medium heat with the pumpkin, water, parsley and onion. Cover and cook until the squash is very soft. Turn off, let it cool and go to the blender. Reserve. Dissolve the wheat flour in 1 liter of milk and bring to medium heat, stirring until it reaches a boil. Add the oil, the beaten pumpkin, the chicken, salt and pepper and cook for another 5 minutes, stirring occasionally. Add the cornstarch dissolved in the remaining milk and stir until thickened. Transfer to a tureen, sprinkle with parsley and serve, to taste, with bread.
Cassava soup with peppers
Time: 1 hour
Performance: 6 servings
Difficulty: easy
ingredients
- 500 g of smoked, skinless and sliced ​​peppers
- 3 tablespoons of margarine
- 1 kg of cassava, peeled and in pieces
- 1 chopped onion
- 2 peeled and seeded tomatoes, chopped
- 4 tablespoons of chopped chives
- 8 cups (tea) of water
- 3 cubes of beef or chicken broth
- Salt and black pepper to taste
Method of preparation
In a pan, sauté the peppers in 1 tablespoon of margarine until golden brown. Reserve. In another pan put the cassava, 1 tablespoon of margarine and put on medium heat, add the onion, tomato, 2 tablespoons of chives and cook for 10 minutes. Add the water, cassava and meat or chicken broth, cover and cook over low heat until the cassava is soft. Put everything in a blender, return to the pan, add the peppers, cook over low heat, without a lid, until it thickens, season with salt and pepper, add the remaining margarine and chives and serve immediately.
Source: Terra
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